Saramusa

100% Treixadura from a 15 year old plot, with granodiorite soil, and several 20 year old plots with sandy loam soil.

Maceration of the skins in press for four hours. Fermentation in stainless steel tanks at a controlled temperature of 14 °C. It is marketed after a minimum of six months in tanks and one month in the bottle.

Fruity aromas of apple and grapefruit with herbaceous notes. In the mouth it is fresh, enveloping, fresh, long and with a pleasant finish.